13 April, 2020
Teriyaki Chicken Tacos
Posted in : MAIN DISHES
by : Admin
3 boneless skinless chicken breasts cut in half lengthwise
1 1/2 cups teriyaki sauce divided
8-10 6-inch flour tortillas
4 pineapple rings, cut in half lengthwise or 1 cup diced pineapple
cabbage slaw see below
asian cabbage slaw
1 cup finely shredded cabbage
1/4 red onion thinly sliced
1/4 cucumber peeled and thinly sliced
1 tablespoon chopped cilantro
1/3 cup sour cream
2 teaspoons honey
1/4 teaspoon each salt and cracked black pepper
1/4-1/2 teaspoon sriracha sauce OR crushed red pepper flakes
Combine chicken and 1 cup of teriyaki sauce in a large Ziploc bag. Press excess air out, seal, and chill for 30 minutes or up to overnight.
Use tongs to transfer chicken to a preheated grill or grill pan over medium heat. Cook for 5-8 minutes on each side until cooked through.
While chicken is cooking, prepare the slaw by whisking together sour cream, honey, salt and pepper, and sriracha or red pepper flakes. Stir in cabbage, red onion, cucumber, and cilantro. Set aside.
Thinly slice chicken and serve in tortillas with pineapple and slaw. Top with remaining teriyaki sauce and serve.